Butterbean Cake with Cucumber Tomato Salad


March 12, 2019 By: Comments
Tagged: Healthy Healthy. Dinner Dinner. Summer Dinner Summer Dinner. Avocado Avocado. Vegetables Vegetables. Beans Beans. Vegetarian Vegetarian. Tomatoes Tomatoes. Southern Woman's Show Southern Woman's Show. Peppers Peppers. Healthy Lunch Healthy Lunch. Cucumber Cucumber. Healthy Dinner Healthy Dinner. Salads Salads. Quick Dinner Quick Dinner. Onions Onions. Our Brands Our Brands. Vegetarian Dinners Vegetarian Dinners. Taste of Inspirations Taste of Inspirations. Feta Cheese Feta Cheese. Food Lion Food Lion. Main Dish Main Dish.
Prep:
7 Minutes
Cook:
15 Minutes
Serves:
8
Are you looking for a meatless alternative? Try this Butterbean Cake with Cucumber Tomato Salad, just in time for the Spring!

Ingredients

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Directions

  1. Mix lima beans and white beans in saucepan and cook until warmed through. Divide mixture in half; mash one half of the beans, leaving the rest whole.
  2. Heat oil in skillet over medium-high heat. Add diced yellow onion, stirring frequently until caramelized.
  3. Combine beans, onion, roasted peppers, feta cheese, and season with salt and pepper. Form into 5 oz. cakes.
  4. Coat each cake in break crumbs, and saute in cooking oil until browned on both sides.
  5. Toss salad ingredients together and put atop bean cake to serve.